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Quick chicken curry

  • 4servings
  • 45minutes
  • 312calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 small onion, chopped

  3. 2 cloves garlic, minced

  4. 3 tablespoons curry powder

  5. 1 teaspoon ground cinnamon

  6. 1 teaspoon paprika

  7. 1 bay leaf

  8. 1/2 teaspoon grated fresh root ginger

  9. 1/2 teaspoon caster sugar

  10. salt to taste

  11. 2 skinless, boneless chicken breast fillets - cut into bite-size pieces

  12. 1 tablespoon tomato puree

  13. 225g natural yoghurt

  14. 180ml coconut milk

  15. 1/2 lemon, juiced

  16. 1/2 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a frying pan over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato puree, yoghurt and coconut milk. Bring to the boil, reduce heat, and simmer for 20 to 25 minutes.

  2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

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